Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment not maintained.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
In-use utensils properly stored between uses
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
|
Routine
|
Jan 24, 2008
|
81 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
Feb 12, 2008
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
May 27, 2008
|
84 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
|
Routine
|
Nov 14, 2008
|
92 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment not maintained.
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Apr 2, 2009
|
79 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Food not contaminated by another source
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Dec 4, 2009
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
Equipment not maintained.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
|
Routine
|
Mar 26, 2010
|
82 |
|
No violation noted during this evaluation.
|
Routine
|
Jul 21, 2010
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Jul 21, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Apr 5, 2011
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
May 9, 2012
|
95 |
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